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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Post Boil Questions
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Old 04-20-2013, 12:15 AM   #11
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Originally Posted by Jdslep View Post
I hear people doing that often. Use a bag, though!
This ^^^^.

When considering fermentation temps, keep in mind that the level and type of yeast activity during the whole process varies quite a bit.

During the first week, try to keep the temperature (as measured on the fermenter, NOT the ambient air) at the low end of the optimal range for that yeast. For most ales, that's going to be around 60-64*F. That's the time when the ferment is generating its own heat and can be 6-10*F higher than the air temp. It's also the time when most off-flavors are produced due to yeast stress caused by temps inside the fermenter being too warm (or the wort being too warm at pitching).

After that active period finishes, it's OK and even beneficial to let it warm up 4-6 degrees from where you started to give the yeast a better opportunity to consume many of the by-products they made during their little wort feast.
Good Temp Control -----> Happy Yeast ------> Tasty Brew
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